Sunday, December 9, 2007

Chicken Stew

It is cold and snowy out, so what is better to eat than a nice big bowl of yarm stew. I am huge fan soup in the winter and a nice thick stew tops my list.

Chicken stock (can make by boiling leftover chicken bones or by add using chicken broth and water.)
2 stalk celery
1/2 onion
Spices (I use an italian spice mix and a bay leaf) to taste.
2 chicken breasts
4-5 med. potatoes
3-4 carrots
1/4 cup flour

Add spices, celery and onion to the chicken stock and heat to a simmer. Put lid on and let simmer on the stove.

Cut the chicken breats into cubes and fry until almost cooked. Add to the stock to let simmer for 30mins-2hours.

Cut the potatoes into cubes and cut the carrots. Add to the soup and let cook until they are tender.

Mix the flour with 1/2 jar of warm water ( close jar lid and shake vigorously), Then slowly pour into the stew and stir in. Let simmer until thick.


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